Cantos Bread

Bloom yeast with warm water and a pinch of sugar, then mix with the flours, salt, and olive oil.

Knead until elastic and let the dough rise until puffy.

Divide into thick rustic pieces, tuck the edges under, and proof on a floured tray.

Bake on a hot stone or sheet until the crust is deep golden and the bottoms sound hollow.

Serve torn pieces with tomato slices, Manchego, or a bowl of stew.